If you’ve been with us for a while, you know how much we love our Bar Sugo! Whether you’re looking for the best meatballs in the state, spins on classic Italian dishes, pizza with pizzaz, or fresh-out-of-the-bowl pasta, you need go nowhere else. So, we’re not sure why Chef Pat Pascarella would reveal his secrets for making his killer pasta (well, he’s nice, that’s why!), but he’s doing it anyway with a series of interactive pasta classes. You’ll get a hands-on experience with Chef, will make at least two different pasta dishes, get recipe cards to take home, and celebrate with a meal featuring your handiwork. The class lasts an hour with lunch afterwards, so you’ll be hanging at Bar Sugo for about two hours. Soft drinks are included, but the hard stuff is extra. Classes are $55 per person (tax and tip extra) or you could get all four weeks for $200 and save yo’self twenty buckaroos. Make your reservation by calling up Chef Pat and crew at (203) 956-7134.Continue reading →

With Fairfield County’s active food scene, it’s no problem trying a new restaurant whenever you want. But, sometimes you might want more than a meal out. Maybe you want to take those restaurant-quality dishes home with you to make whenever you want. Again, there are certainly many cooking classes that you can try out here in the 203, but many are simple meals or involve basic skills.

Some of the steps involved in making a great ceviche

So, we were very excited to learn about Karen Brownlow of Chop Shop Cooking. She loved cooking for friends and at parties so much that she decided to study cooking at The New York Restaurant School in Manhattan. Seeing her talent, they kept her on in their catering department and became one of their head chefs in charge of the many events that they cater. From there, she worked at Abigail Kirsch and even started her own catering company. As her life got busier and she wanted to spend more time with her family, she decided to stop catering, but…and here’s where Chop Shop came in…but, her friends convinced her to start cooking classes. And, so Chop Shop Cooking was born!

Is there anything better on a crisp fall or cold winter day than a bowl of soup and a nice hunk of yummy bread to go with it? No, not really. And we all have our favorite soups, too: NE Clam Chowder (you’re banned from here if you like Manhattan Clam Chowder, btw), Italian Wedding Soup, French Onion, Tomato, and of course Minestrone.

Speaking of Minestrone, that’s what you’ll learn to make at a special Soup & Bread Workshop at Wakeman Town Farm on 10/6 from 10 to noon. Chef Craig Charlton, who is a Westport native and has nearly 30 years of restaurant experience, will lead you through the steps in creating an amazing soup that’s sure to warm your heart and soul. He’ll also show you how to make a killer herbed flatbread, too, because what’s a soup without some bread to dip into it?